• 2 1/2 lbs ground sirloin
• 1 large onion (or 1 1/2 medium)--finely minced
• 1 bunch of fresh parsley--finely minced
• 1 tblspn of dried parsley--soaked in 2 tblspn of cold water for 15 minutes and then drained of remaining water
• 1 1/2 tspn cinnamon (we added more than this because we're cinnamon fiends)
• 1 tspn nutmeg
• 1 sprinkle allspice
• 1 sprinkle paprika
• 1 1/2 tspn salt
• 1 tspn pepper

I used a food processor to mince the onion to mush, added the dried parsley to further mush it, and then added the fresh parsley--pulsing it a half-dozen times to chop it up more. If you're not using a food processor, just mince the onion and parsley as much as possible. To this, add the cinnamon, nutmeg, allspice, paprika, salt and pepper in the suggested amounts or to taste. Finally, mix this all into the uncooked ground sirloin. Refrigerate it for about 1/2 an hour if you have the time--not neccessary, but I'm sure it helps. Pat them into hamburger patties and cook them as you would a hamburger patty. We grilled ours, but I'm sure that baking them in a 400 degree oven would be quite lovely, too.